SCS 010 | Sauce Veloute
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the disc...
20 Jun 201736min
SCS 009 | Sauce Hollandaise
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use h...
10 Jun 201749min
SCS 008 | Frying, Confit and Deep Fat Poaching
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following th...
1 Jun 201754min
SCS 007 | Braising, Poaching, & Roasting
In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a ...
30 Mai 20171h 2min
SCS 006 | Sautéing, Searing & Pan Roasting
In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting. Have a question or comment? Leave c...
20 Mai 201751min
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we g...
10 Mai 201753min
SCS 004 | Blanching
Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. Have a question or co...
1 Mai 201730min
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to part one of our stock ...
30 Apr 201726min
